Go Back
+ servings
close up photo of turkey soup in a bowl
Print Recipe
5 from 1 vote

Instant Pot Turkey Soup

Paleo & Whole30 Friendly leftover turkey soup in the Instant Pot
Prep Time10 minutes
Cook Time10 minutes
Pressurizing & Depressurizing20 minutes
Total Time40 minutes
Course: Dinner, easy, Main Course, Side Dish, Soup
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Calories: 111kcal
Cost: $10

Equipment

  • Instant Pot

Ingredients

  • 2 cups cooked turkey meat white and/or dark
  • 1 tbsp ghee
  • 1 red onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 1/2 tsp parsley
  • 5 cups bone broth
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 lemon juiced
  • 1/2 cup cauliflower rice optional

Instructions

  • Remove any bones from the turkey meat. Dice the meat.
  • Turn on your Instant Pot to Saute and add the ghee. Once hot, add the carrot, onion, and celery. Stir for 5 minutes, until veggies are softened.
  • Add garlic and parsley. Stir for 1 minute.
  • Turn off the Instant Pot. Add turkey, bone broth, rice, salt, and pepper. Stir and lock the lid. Cook on High Pressure for 10 minutes.
  • Release pressure naturally for 10 minutes. Then, vent the remaining pressure.
  • Add lemon juice to the pot and stir. Taste and add any extra salt & pepper, if desired.

Notes

Storage: This recipe can be stored in the refrigerator for up to 5 days in an airtight container. 
Freezer: This recipe can be stored in the freezer for up to 3 month sin an airtight container. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 4 servings. 
Servings: This recipe should yield 4 servings. 

Nutrition

Serving: 1bowl | Calories: 111kcal | Carbohydrates: 9g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 433mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5110IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 0.4mg